Natural blue-shade colorants and methods of making and using same

ABSTRACT

Composition having a blue color including a buffer, an anthocyanin, and a divalent ion source. The composition may comprise an anthocyanin and a divalent ion source, wherein the average variation of ΔE*ab of the composition is less than 30% of the average variation of ΔE*ab of a control composition after exposure of the composition and the control composition to a 400 to 765 W/m2 light source for a period of time. The composition may comprise an anthocyanin and a divalent ion source, wherein the composition exhibits a less than 20% change in the area beneath the reflectance colorimeter spectral curve of the composition from 430 nm to 530 nm measured over a period of time. In another aspect, a method of stabilizing a blue colorant is provided. The method may comprise combining a buffer, an anthocyanin, and a divalent ion source.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation of U.S. patent application Ser. No.15/377,713, filed Dec. 13, 2016, which is a continuation of U.S. patentapplication Ser. No. 12/927,844, filed Nov. 24, 2010, which claimspriority under 35 U.S.C. § 119(e) to U.S. Provisional Patent ApplicationNo. 61/283,028 filed on Nov. 25, 2009 and to U.S. Provisional PatentApplication No. 61/293,488 filed on Jan. 8, 2010. The contents of theentire contents of each of which are hereby incorporated by reference.

BACKGROUND

Color is an important aspect of many products, and in particular, foodproducts. Because color can significantly influence food productappearance and thus its appeal to potential consumers, food colorantsthat remain true over time are desirable. In the case of conventionalblue compositions used for food colorant, once the colorant turns blueand is integrated into a food product, it may not be stable. Due to thisinstability, the colorant may either revert back to a purple/violetshade or fade to colorless fairly quickly, which can result in a productwith less than optimal visual and aesthetic appeal.

SUMMARY

Among other things a composition having a blue color is provided. Thecomposition may comprise a buffer, an anthocyanin, and a divalent ionsource.

In another aspect, a composition having a blue color is provided. Thecomposition may comprise an anthocyanin and a divalent ion source,wherein the average variation of ΔE*_(ab) of the composition is lessthan 30% of the average variation of ΔE*_(ab) of a control compositionafter exposure of the composition and the control composition to a 400to 765 W/m² light source for a period of time. The period of time may beat least 13 weeks. The control composition may comprise the samecomponents as the composition in the same amounts but comprises nodivalent ion source.

In another aspect, a composition having a blue color is provided. Thecomposition may comprise an anthocyanin and a divalent ion source,wherein the composition exhibits a less than 20% change in the areabeneath the reflectance colorimeter spectral curve of the compositionfrom 430 nm to 530 nm measured over a period of time, wherein the periodof time is at least 13 weeks.

In another aspect, a method of stabilizing a blue colorant is provided.The method may comprise combining a buffer, an anthocyanin, and adivalent ion source.

BRIEF DESCRIPTION OF THE DRAWINGS

The patent or application file contains at least one drawing executed incolor. Copies of this patent or patent application publication withcolor drawing(s) will be provided by the Office upon request and paymentof the necessary fee.

FIG. 1 shows TOP) a blue panned product and BOTTOM) a green pannedproduct.

FIG. 2 shows panned placebo tablets removed after each of fifteenapplications of colored syrup without calcium carbonate (A) and withcalcium carbonate (B).

FIG. 3 shows panned placebo tablets after 95 days in a light box.

FIG. 4 shows a comparison of spectral values before and after exposureto intense light for colorant compositions without calcium carbonate(S1—exposure time=1 day; S2—exposure time=3 months) and colorantcompositions including calcium carbonate (S3—exposure time=1 day;S4—exposure time=3 months).

FIG. 5 shows spectral values for colorant compositions without calciumcarbonate at STD (exposure time=0), S1 (exposure time=1 day), and S2(exposure time=3 months).

FIG. 6 shows spectral values for colorant compositions including calciumcarbonate at STD (exposure time=0), S1 (exposure time=1 day), and S2(exposure time=3 months).

FIG. 7 shows the area between spectral curves for colorant compositionswith and without calcium after exposure to intense light for about 3months.

FIG. 8 shows a spectral scan of a colorant composition without calciumcarbonate in a pH 3 buffer solution comparing shift in wavelength v.absorbance for each graph.

FIG. 9 shows a spectral scan of a colorant composition including calciumcarbonate in a pH 3 buffer solution comparing shift in wavelength v.absorbance for each graph.

FIG. 10 shows anthocyanin solutions with and without calcium carbonateat different times; at each time, the solution on the left includescalcium carbonate, the solution on the right does not include calciumcarbonate.

DETAILED DESCRIPTION

The present disclosure is not limited in its disclosure to the specificdetails of construction, arrangement of components, or method steps setforth herein. The compositions and methods disclosed herein are capableof being made, practiced, used, carried out and/or formed in variousways. The phraseology and terminology used herein is for the purpose ofdescription only and should not be regarded as limiting. Ordinalindicators, such as first, second, and third, as used in the descriptionand the claims to refer to various structures or method steps, are notmeant to be construed to indicate any specific structures or steps, orany particular order or configuration to such structures or steps. Allmethods described herein can be performed in any suitable order unlessotherwise indicated herein or otherwise clearly contradicted by context.The use of any and all examples, or exemplary language (e.g., “such as”)provided herein, is intended merely to better illuminate the inventionand does not pose a limitation on the scope of the invention unlessotherwise claimed. No language in the specification, and no structuresshown in the drawings, should be construed as indicating that anynon-claimed element is essential to the practice of the invention. Theuse herein of the terms “including,” “comprising,” or “having,” andvariations thereof, is meant to encompass the items listed thereafterand equivalents thereof, as well as additional items. Unless specifiedor limited otherwise, the terms “mounted,” “connected,” “supported,” and“coupled” and variations thereof encompass both direct and indirectmountings, connections, supports, and couplings. Further, “connected”and “coupled” are not restricted to physical or mechanical connectionsor couplings.

Recitation of ranges of values herein are merely intended to serve as ashorthand method of referring individually to each separate valuefalling within the range, unless otherwise indicated herein, and eachseparate value is incorporated into the specification as if it wereindividually recited herein. For example, if a concentration range isstated as 1% to 50%, it is intended that values such as 2% to 40%, 10%to 30%, or 1% to 3%, etc., are expressly enumerated in thisspecification. These are only examples of what is specifically intended,and all possible combinations of numerical values between and includingthe lowest value and the highest value enumerated are to be consideredto be expressly stated in this disclosure. Use of the word “about” todescribe a particular recited amount or range of amounts is meant toindicate that values very near to the recited amount are included inthat amount, such as values that could or naturally would be accountedfor due to manufacturing tolerances, instrument and human error informing measurements, and the like.

No admission is made that any reference, including any non-patent orpatent document cited in this specification, constitutes prior art. Inparticular, it will be understood that, unless otherwise stated,reference to any document herein does not constitute an admission thatany of these documents forms part of the common general knowledge in theart in the United States or in any other country. Any discussion of thereferences states what their authors assert, and the applicant reservesthe right to challenge the accuracy and pertinency of any of thedocuments cited herein. All references cited herein are fullyincorporated by reference, unless explicitly indicated otherwise. Thepresent disclosure shall control in the event there are any disparities.

The present disclosure may provide a composition comprising 1) at leastone of a divalent cation and a pH buffer; and 2) an anthocyanin. In someembodiments, the composition comprises a divalent cation, a pH bufferand an anthocyanin. The disclosure may also provide methods for makingand using the composition. In one embodiment, a method comprisescombining a pH buffer with a divalent cation source in the presence ofan anthocyanin to form a natural blue-shade colorant. The resultingcolorant may be stabilized for many food applications. Anthocyaninstypically have a natural violet shade. Without the synergy among thecomponents forming the colorant, the blue shade may fade and/or thenatural violet shade of the anthocyanin may return in a short period oftime.

There currently is no natural green or blue colorant approved for use infoods in the United States. The stabilized, natural blue-shade colorantsof the present disclosure can be provided to various food marketsegments, so that they may in turn offer their consumersnaturally-colored, products in a wide array of shades. Not only can blueshades be achieved, but, in combination with other natural yellowcolorants, natural green shades can also be obtained.

Embodiments of the present disclosure disclose a natural blue-shadecolorant that is unique in the combination of components, the synergythey provide in the system, and the stability of shade offered in thefinished food product. In some embodiments, the natural colorant may beused in a confectionery market segment, for example, on panned candies.

As used herein, the terms “natural colorant” and “natural coloringagent” refer to a color additive exempt from certification for use infood intended for human consumption, as defined in the Code of FederalRegulations—Title 21, Part 73 and/or to a color additive acceptable foruse in food intended for animal consumption, as defined in the 2010Official Publication of the Association of American Feed ControlOfficials. For example, a “natural anthocyanin” refers to an anthocyaninexempt from certification for use in food intended for humanconsumption, as defined in the Code of Federal Regulations—Title 21,Part 73 and/or to an anthocyanin acceptable for use in food intended foranimal consumption, as defined in the 2010 Official Publication of theAssociation of American Feed Control Officials.

Anthocyanin

In one aspect, the present disclosure provides a natural blue-shadecolorant including an anthocyanin of the formula:

wherein R¹, R², and R⁵ each independently H, OH, or OCH₃, and R³, R⁴,and R⁶ are each independently H, OH, OCH₃, a sugar residue, or anacylated sugar residue. The anthocyanin may be a synthetic or a naturalanthocyanin. In some embodiments, the anthocyanin may be an anthocyaninexempt from certification for use in food intended for humanconsumption, as defined in the Code of Federal Regulations—Title 21,Part 73. In some embodiments, the anthocyanin may be acceptable for usein food intended for animal consumption, as defined in the 2010 OfficialPublication of the Association of American Feed Control Officials.

Examples of natural anthocyanin sources may include, but are not limitedto, Vaccinium species, including without limitation, blueberry,cranberry and bilberry; Rubus berries, including without limitation,black raspberry, red raspberry and blackberry; black currant; cherry;eggplant peel; black rice; Concord grape and muscadine grape; redcabbage; violet petals; banana; asparagus; pea; fennel; pear; potato;yam; sweet potato; seed coat of black soybean; black chokeberry; theAmazonian palmberry (a cal), and combinations thereof. In someembodiments, the anthocyanin source may be red cabbage. The anthocyaninmay be approved for food use in foods intended for human consumptionand/or for animal consumption.

Typically, the anthocyanin colorant pH is at least about 5, at leastabout 5.1, at least about 5.2, at least about 5.3, at least about 5.4,at least about 5.5, at least about 5.6, at least about 5.7, at leastabout 5.8, at least about 5.9, at least about 6, at least about 6.1, atleast about 6.2, at least about 6.3, at least about 6.4, at least about6.5, at least about 6.6, at least about 6.7, at least about 6.8, atleast about 6.9, or at least about 7.0. The pH may be less than about10, less than about 9.9, less than about 9.8, less than about 9.7, lessthan about 9.6, less than about 9.5, less than about 9.4, less thanabout 9.3, less than about 9.2, less than about 9.1, less than about 9,less than about 8.9, less than about 8.8, less than about 8.7, less thanabout 8.6, less than about 8.5, less than about 8.4, less than about8.3, or less than about 8.2. This includes ranges between about 5 andabout 10, about 6 and 9, or between about 7 and about 8.2.

Buffer

Natural blue-shade colorant compositions of the present disclosure caninclude a buffer. The buffer may raise the pl of the colorant in orderto achieve a consistent blue shade from the anthocyanin. Suitablebuffers may include, but are not limited to, tetrasodium pyrophosphate(“TSPP”), sodium carbonate, sodium bicarbonate, calcium carbonate,sodium tripolyphosphate, sodium acid phosphate, calcium diacetate,calcium hexametaphosphate, monobasic calcium phosphate, dipotassiumphosphate, disodium phosphate, sodium gluconate, sodiumhexametaphosphate, sodium metaphosphate, sodium phosphate, sodiumpyrophosphate, rand combinations thereof. In some embodiments, thebuffer may include TSPP. The buffer may be approved for food use infoods intended for human consumption and/or for animal consumption.

Divalent Ion Source

Natural blue-shade colorant compositions of the present disclosure caninclude a divalent cation source. In some embodiments, the divalentcation may comprise, for example, Ca+2 ion, Mg+2 ion, Fe+2 ion, Zn+2 orcombinations thereof. The calcium ion may be from a suitable calcium ionsource known in the art, including without limitation, calciumcarbonate, calcium chloride, calcium phosphate (mono-, di-, andtribasic), calcium silicate, hydrated sodium calcium aluminosilicate,tricalcium silicate, calcium ascorbate, calcium sorbate, calciumdiacetate, calcium hexametaphosphate, calcium pyrophosphate, andcombinations thereof. The magnesium ion may be from a suitable magnesiumion source known in the art, including without limitation, magnesiumsilicate, magnesium carbonate, magnesium citrate, magnesium stearate,magnesium chloride, and combinations thereof. The iron ion may be from asuitable iron ion source known in the art, including, withoutlimitation, iron oxide. The zinc ion may be from a suitable ion sourceknown in the art, including, without limitation zinc sulfate, zincstearate, zinc oxide, zinc chloride, zinc gluconate, and combinationsthereof. In some embodiments, the calcium ion source may include calciumcarbonate. The divalent ion source may be approved for food use in foodsintended for human consumption and/or for animal consumption.

Composition Having a Blue Color

Colorant compositions according to the present disclosure may comprisevarious combinations of a buffer, a divalent ion source, and ananthocyanin. For example, the composition may comprise at least about0.1% by weight, at least about 0.5% by weight, at least about 1% byweight, at least about 5% by weight, at least about 10% by weightbuffer, at least about 15% by weight, and at least about 20% by weightbuffer. The composition may comprise less than about 50% by weight, lessthan about 45% by weight, less than about 40% by weight, less than about35% by weight, less than about 30% by weight, less than about 25% byweight, less than about 20% by weight, less than about 15% by weight,and less than about 10% by weight of buffer. In some embodiments, thecomposition may comprise about 0.1% by weight to about 50% by weight,about 0.5% by weight to about 45% by weight, about 1% by weight to about40% by weight, about 5% by weight to about 35% by weight of buffer, orabout 10% by weight to about 3% by weight of buffer.

In some embodiments, the composition may comprise at least about 1% byweight, at least about 2% by weight, at least about 4% by weight, atleast about 6% by weight, at least about 8% by weight, at least about10% by weight, at least about 12% by weight, and at least about 15% byweight divalent ion source. The composition may comprise less than about50% by weight, less than about 45% by weight, less than about 40% byweight, less than about 35% by weight, less than about 30% by weight, orless than about 25% by weight of divalent ion source. In someembodiments, the composition may comprise about 1% by weight to about50% by weight, about 4% by weight to about 40% by weight, about 10% byweight to about 30% by weight, or about 15% by weight to about 25% byweight of a divalent ion source.

In some embodiments, the composition may comprise at least about 2.5% byweight, at least about 5% by weight, at least about 7.5% by weight, atleast about 10% by weight, at least about 15% by weight, at least about20% by weight, at least about 25% by weight, at least about 30% byweight, at least about 35% by weight, and at least about 40% by weightanthocyanin. The composition may comprise less than about 85% by weight,less than about 80% by weight, less than about 75% by weight, less thanabout 70% by weight, less than about 65% by weight, less than about 60%by weight, less than about 55% by weight, less than about 50% by weight,less than about 45% by weight, less than about 40% by weight, less thanabout 35% by weight, and less than about 30% by weight of anthocyanin.In some embodiments, the composition may comprise about 2.5% by weightto about 85% by weight, about 5% by weight to about 80% by weight, about7.5% by weight to about 75% about 10% by weight to about 70% by weight,about 15% by weight to about 65% by weight, about 20% by weight to about60% by weight, or about 25% by weight to about 55% by weight ofanthocyanin. Different ratios of components may yield a specific pH andthereby a specific shade of color (from purple to blue) that remainsstable in or on a food product.

Compositions according to the present disclosure may comprise othercomponents, such as, for example, an additional coloring agent. In someembodiments, the composition can include a plurality of additionalcoloring agents. The additional coloring agent can be, for example, apowder, paste, granule, or solution. The additional coloring agent canbe a synthetic coloring agent or a natural coloring agent. A syntheticcoloring agent may be, for example, a synthetic pigment or dye approvedby the Food and Drug Administration for the use in foods, drugs, andcosmetics, such as, for example, FD&C Blue No. 1, FD&C Blue No. 2, FD&CGreen No. 3, FD&C Red No. 40, FD&C Red No. 3, FD&C Yellow No. 5, FD&CYellow No. 6, and combinations thereof. A natural coloring agent can be,including without limitation, annatto, turmeric, cochineal, carmine,paprika, beta carotenes, carotenoids, gardenia, iron oxides, marigoldextract, lutein, chlorophyll, titanium dioxide, carbon black (e.g.,vegetable carbon black), betanin, saffron, safflower, caramel, lycopene,monascus red cabbage, radish, and combinations thereof. In someembodiments, the composition may comprise at least about 0.1% by weight,at least about 1% by weight, at least about 2% by weight, at least about5% by weight, at least about 10% by weight, at least about 15% byweight, at least about 20% by weight, at least about 25% by weight, atleast about 30% by weight, at least about 35% by weight, at least about40% by weight, at least about 45% by weight, and at least about 50% byweight of an additional coloring agent. The composition may compriseless than about 99% by weight, less than about 95% by weight, less thanabout 90% by weight, less than about 85% by weight, less than about 80%by weight, less than about 75% by weight, less than about 70% by weight,less than about 65% by weight, less than about 60% by weight, less thanabout 55% by weight, and less than about 50% by weight of an additionalcoloring agent. In some embodiments, the composition may comprise about0.1% by weight to about 99% by weight, about 10% by weight to about 90%by weight, or about 20% by weight to about 80% by weight of anadditional coloring agent. In some embodiments, the additional coloringagent may be a natural coloring agent.

In some embodiments, colorants according to the present disclosure mayinclude components, such as, for example, polyvinylpyrrolidone (“PVP”)and gum arabic.

Because there are a number of anthocyanins that are only stable in aliquid form (e.g., elderberry anthocyanins, purple sweet potatoanthocyanins, etc.), incorporating a liquid anthocyanin into adry-blended formulation can result in a colorant composition withunsatisfactory shelf stability. Therefore, some embodiments provide anadditive or two-part method of colorant preparation offering the sameoverall shade and stability in the final product of a dry-blendedcolorant, but that can be used in conjunction with any of the liquidanthocyanins. The two-part method of colorant preparation may involvepreparing a dry-blend colorant formulation that includes all colorantcomponents except the liquid anthocyanin (“Colorant Part I”). Commonly,Colorant Part I can be stored in a sealed container at ambientconditions. At the time of processing of a finished product, ColorantPart I can be combined with a liquid anthocyanin (“Colorant Part II”) toyield a colorant of the desired shade and intensity. The resultingcolorant can be used in the same manner as other colorants typicallyused in the manufacturing process.

In other embodiments, a colorant may be formed by combining the buffer,divalent ion source and the anthocyanin. For example, red cabbagepowder, TSPP, and calcium carbonate may be combined. The buffer,divalent ion source and the anthocyanin may be dry blended. Dry-blendingcan be accomplished in a suitable piece of equipment known to thoseskilled in the art, such as, for example, a Littlefond mixer, a ribbonblender, or a V blender. In some embodiments, the dry-blendedformulations may contain other colorants. Other colorants can include,without limitation, natural yellow colorants, titanium dioxide, or amixture thereof. In its dry-blended form, the colorant is commonlystable, and may be added to a base material (e.g., batter mix, dough,gelatin, powder, flake, syrup, ink, etc.) in the same fashion as anyother colorant.

Use of Composition Having a Blue Color

Products suitable for coloring with colorant of the present inventioninclude all types of foods, including, but not limited to, pigmentedsugar coatings and shellac coatings (alcoholic and aqueous), coatingscontaining oils and waxes, gum arabic and cellulose types (e.g.,hydroxypropyl methyl cellulose). The colorant may be incorporated intoor applied onto, without limitation, confectionery, confectionery items,cake decorations, compressed tablets, compressed products, pan-coatedproducts, chewing gums, gum products, dragees, fondant products,marzipan products, filling compositions, cocoa icings and fat icings,chocolate and chocolate-containing products, cocoa gum, temperedchocolates, ice cream, cereals, snack products, coating compositions,glazes, cake glazes, cake bases, produce, scattered sugar decorations,nonpareils, gateaux presentation plates, sugar crystals, dextrosecrystals, jelly, gel and gelatin products, sweets, candy, licorice,frostings and icings, candyfloss, fat, sugar and baker's creamcompositions, blancmange, puddings, desserts, flan glazing, pretzels,cookies of all types and other based goods such as ice cream cones,crackers, biscuits, enrobed cookies, jelly beans, soft panned items,gumballs, Jordan almonds, various panned confectionery items, chocolatepanned nuts, white confectionery coating/yogurt coated products likeraisins, caramel pieces, malt balls, smooth hard candies includingdeposited types (including lozenges), gummy bears or other shapes,molded and enrobed chocolates, cold sweet soups, sodas and carbonateddrinks, beverages, alcoholic beverages, non-alcoholic beverages,beverages containing stabilizing additives (such as carboxy methylcellulose, acidified and non-acidified milk products such as quark,yogurt, cheese, cheese rings, sausage casings, etc.), dairy products,taffy, marshmallows, baked goods, baking mixes, breakfast cereals(including ready-to-eat, instant, and hot), dairy product analogs,nondairy milk, nondairy creamers, nondairy toppings, dressings forsalads, food grade inks, decorations, sprinkles, fruit and water ices,frozen confections, gelatin desserts and products, pie fillings, chips,novelty snacks, animal feeds (e.g., bird food, livestock feed, nectarsolutions, dog food, cat food, pet treats, wild animal feed), andcombinations thereof.

Panning

A typical sugar panning process entails the application of 12-20 coats(average) of color applications to develop the proper finished shade andthe traditional texture of a sugar shell. Once the color is applied, thefollowing separate steps may be carried out to finish the pannedgoods: 1) applying a component to protect the product from humidity,temperature fluctuations, and oxygen (i.e. a sealant/barrier step inwhich a component is applied); and 2) applying a polishing or shineagent to buff the product to a glossy shine.

Color Stability

Tristimulus values represent the magnitude of three standard stimuli,i.e., hue, chrome (saturation), and lightness, required to match a givenlight sample. To facilitate accurate specification of object colors andcolor differences, in 1976, the Commission Internationale de l'clairage(“CIE”) recommended three-dimensional uniform color spaces, CIELAB andCIELUV. In imaging applications, CIELAB space is commonly used.

In CIELAB space, L* indicates the lightness (e.g., a more negative L*value indicates that the sample has become darker; a more positive L*value indicates that the sample has become lighter), a* indicatesreddishness (a*) to greenishness (−a*), and b* indicates yellowishness(b*) to blueishness (−b*) of a given color. The L*, a*, and b*parameters can be measured with, for example, a tristimulus colorimeter,such as, for example, a COLORQUEST® XE color measurementspectrophotometer (HunterLab, Reston, Va.). The output of thecolorimeter can provide a method of quantifying colorant stability,through the calculation of color difference, ΔE*_(ab) of a sample atvarious time intervals. ΔE*_(ab) values can be calculated according tothe following formula:

ΔE* _(ab)=√{square root over ((ΔL*)²+(Δa*)²+(Δb*)²)}

A small ΔE*_(ab) between the color measurements (e.g., less than 7) of asample may suggest a stable colorant, whereas a large ΔE*_(ab) betweenthe color measurements (e.g., greater than 7) of a sample may suggest anunstable colorant. Typically, a ΔE*_(ab) of less than about 1 is notdetectable to the human eye.

Samples including a colorant can be tested for colorant stability byexposing the sample to a light source, for example, a Xenon lamp thatemits a broad spectrum light, i.e., infra-red, ultraviolet, and visiblelight (about 400 to about 765 W/m²; 0.0036 MJ/W-hr), in a light box anddetermining ΔE*_(ab) for the sample.

The average ΔE*_(ab) of a colorant may be between about 0.5 and about80, about 2 and about 70, and about 5 and about 60 after exposure toabout 400 to about 765 W/m² light for a period of time. The ΔE*_(ab) maybe less than about 80, less than about 70, less than about 60, less thanabout 50, less than about 40, less than about 30, and less than about20. The ΔE*_(ab) may be at least about 0.5, at least about 2, at leastabout 5, at least about 10, and at least about 15. The period of timemay be between about 30 minutes and 6 months, about 1 hour and 5 months,about 2 hours and about 4 months, or about 4 hours and 3 months. Theperiod of time may be less than about six months, less than about fivemonths less than about four months, less than about three, months, lessthan about 14 weeks, or less than about 13 weeks. The period of time maybe at least about 30 minutes, at least about one hour, at least abouttwo hours, at least about four hours, at least about eight hours, atleast about one day, at least about two days, at least about one week,at least about two weeks, at least about three weeks, at least about onemonth, at least about six weeks, at least about two months, at leastabout nine weeks, at least about twelve weeks, at least about threemonths, at least about four months, or at least about five months.

Samples including a colorant can be tested for colorant stability byexposing the sample to a light source, for example, a Xenon lamp thatemits a broad spectrum light, i.e., infra-red, ultraviolet, and visiblelight (about 400 to about 765 W/m²; 0.0036 MJ/W-hr), in a light box,measuring a first reflectance colorimeter spectral curve of the sampleat a first time, further exposing the sample to the light source,measuring a second reflectance colorimeter spectral curve of the sampleat a time later than the first time, and determining the integratedspace between the first and second reflectance colorimeter spectralcurves representing the beginning and ending values for light absorbancein the spectrum region selected (e.g., 430 nm to 530 nm; basic bluespectrum). The spectral reflectance curves can be measured with, forexample, a reflectance colorimeter, such as, for example, a COLORQUEST®XE color measurement spectrophotometer (HunterLab, Reston, Va.). Thedifference between the two spectral reflectance curve regions can bedescribed as:

${{{\int\limits_{430\mspace{14mu} {nm}}^{530\mspace{14mu} {nm}}{{f( {s\; 1} )}{dx}}} - {\int\limits_{430\mspace{14mu} {nm}}^{530\mspace{14mu} {nm}}{{f( {s\; 2} )}{dx}}}} = \Delta_{reflectance}},$

where s1 is the first reflectance colorimeter spectral curve, s2 is thesecond reflectance colorimeter spectral curve, and the difference is thearea between the reflectance colorimeter spectral curves, s1 and s2,which represents the change in overall reflectance of the sample overtime.

In some embodiments, the change in the area beneath the reflectancecolorimeter spectral curve may be between about 1% and about 90%, about5% and about 80%, and about 10% and about 70% after exposure to about400 to about 765 W/m² light for a period of time. The change in the areabeneath the reflectance colorimeter spectral curve may be less thanabout 90%, less than about 80%, less than about 70%, less than about60%, less than about 50%, less than about 40%, and less than about 30%.The change in the area beneath the reflectance colorimeter spectralcurve may be may be at least about 0.5%, at least about 2%, at leastabout 5%, at least about 10%, and at least about 15%. The period of timemay be between about 30 minutes and 6 months, about 1 hour and 5 months,about 2 hours and about 4 months, or about 4 hours and 3 months. Theperiod of time may be less than about six months, less than about fivemonths less than about four months, less than about three months, lessthan about 14 weeks, or less than about 13 weeks. The period of time maybe at least about 30 minutes, at least about one hour, at least abouttwo hours, at least about four hours at least about eight hours, atleast about one day, at least about two days, at least about one week,at least about two weeks, at least about three weeks, at least about onemonth, at least about six weeks, at least about two months, at leastabout nine weeks, at least about twelve weeks, at least about threemonths, at least about four months, or at least about five months.

EXAMPLES

Materials: Except as indicated, the following materials were used in theExamples below: 03815 Red Cabbage Powder (Sensient Colors Inc., St.Louis, Mo.); extra-fine granulated sugar (United Sugars, Inc.,Bloomington, Minn.); titanium dioxide (Huntsmun Corp., Canada, andInnophos Inc., Cranbury, N.J.); polyvinyl pyrrolidone “PVP”;International Specialty Products, Inc., Wayne, N.J., sold as PLASDONE®)

Example 1 Preparation of Colorant Formulation I

Colorant formulation I was prepared by weighing appropriate amounts ofeach ingredient listed in Table 1 so that when combined, each ingredientwas present in the resulting mixture in the percentage by weightprovided in Table 1.

TABLE 1 Ingredients and % by Weight of Ingredients in Formulation IIngredient % by Weight in Mixture Red cabbage powder 42.60% Titaniumdioxide 12.00% PVP  0.14% TSPP 25.40% Calcium carbonate 19.86%The ingredient mixture was placed in a high-speed blade mixer and wasmixed to homogeneity (approximately 10 minutes).

Example 2 Preparation of Colorant Formulation II

Colorant formulation II was prepared by weighing appropriate amounts ofeach ingredient listed in Table 2 so that when combined, each ingredientwas present in the resulting mixture in the percentage by weightprovided in Table 2.

TABLE 2 Ingredient and % by Weight of Ingredients in Formulation IIIngredient % by Weight in Mixture Red cabbage powder 57.2% Titaniumdioxide   8% Sodium carbonate  2.2% Gum Arabic 26.3% Calcium carbonate 6.3%The combined ingredients were mixed as described in Example 1 and storedin a closed container.

Example 3 Preparation of Colorant Formulation III

Colorant formulation III was prepared by weighing appropriate amounts ofeach ingredient listed in Table 3 so that when combined, each ingredientwas present in the resulting mixture in the percentage by weightprovided in Table 3.

TABLE 3 Ingredients and % by Weight of Ingredients in Formulation IIIIngredient % by Weight in Mixture Red cabbage powder  26.6% Titaniumdioxide  17.4% Turmeric  13.2% PVP  0.14% TSPP  23.1% Calcium carbonate19.56%The combined ingredients were mixed as described in Example 1 and storedin a closed container.

Example 4 Preparation of Colorant Formulations Using a Two-Step Method

Titanium dioxide (0.9 g), TSPP 719091 (2.1 g) and calcium carbonate (1.5g) are combined and blended as described in Example 1 to form ColorantPart I. Colorant Part I is stored in a sealed container. Shortly priorto its use in manufacture, (e.g., about 1 hour or less) Colorant Part Iwill be blended with 702841 Purple Sweet Potato EV 50, Colorant Part II(0.96 g) as described in Example 2.

Example 5 Preparation of a Blue Panned Product

The blue panned product shown in FIG. 1 (Top) was made using colorantprepared as described in Example 2. Panning was carried out as follows:

Materials

-   -   500 grams placebo (Time Cap Labs, Farmingdale, N.Y.)    -   Lab scale pan    -   Lab scale dryer    -   100 mL graduated syringe    -   5×8 white postcard (for strip chart)*    -   Fresh 67° Bx sucrose syrup**

*Strip Chart: A strip of tape was affixed (sticky side up) lengthwiseonto the 5×8 card—A set two tablets from each syrup application areattached to this tape.

**Sucrose syrup: Purified water was brought to a boil. Two parts ofsucrose (67 g) were added to 1 part of the hot water (33 g). The mixturewas stirred with mild heat until completely dissolved. This syrup may bemade and stored for approximately 3 weeks. Do not pan with syrup that isolder than 3 weeks due to the presence of invert sugars as invert sugarcan drastically affect the panning process.

Penning Method

500 grams of placebos were placed into the bed of the dry, clean, emptypan. The coating solution was prepared by combining 3 grams (2%dilution) of the blend in Example 2 with 147 grams of 67° Bx (67%)sucrose syrup agitated with high shear until homogenous.

The coating solution was loaded into the graduated syringe to the 50 or60 cc mark. The pan was turned on (25-30 rpm); while the placebos weretumbling, 2.5 mL of coating solution was added to the center of theplacebo bed. The placebos were tumbled until the centers all of theplacebos were coated with the coating solution (about 30 seconds).Ambient air was into the pan utilizing the lab-scale dryer. The pantumbled with drying air until the centers were dry to the touch (about3-5 minutes). Two placebos were removed and affix them to the top of thestrip chart. The drying air was turned off. The coating procedure above,beginning with the addition of the coating solution, was repeated 15times.

Example 6 Preparation of a Green Panned Product

The green panned product shown in FIG. 1 (Bottom) was made usingcolorant prepared as described in Example 3. Panning was carried out asdescribed in Example 5.

Example 7 Effect of Divalent Cations on Light Stability of Blue ColorantCompositions

Tests were performed to determine the effectiveness of divalent cationson inhibiting the color degradation of anthocyanins when exposed to longperiods of direct, intense light. Calcium carbonate was used as thesource of the cation and the coloring components commonly found invegetables were used as the anthocyanin source. Upon review of the lightstability studies, it was determined that the presence of a divalentcation effectively prolonged the color retention of anthocyanins.

Methods and Materials—Panned Placebos

Two sugar based dispersions were made where both contained 3% colorcomponents and 97% of sugar syrup. Both dispersions comprised of thesame components at the same concentrations, save the presence of calciumcarbonate. One dispersion was labeled “A” and contained no calciumcarbonate and the other dispersion was labeled “B” and did containcalcium carbonate. The sugar syrup used was a mixture comprised of twoparts pure granular sugar cane and one part deionized water. The colorcomponents that were common to both dispersions were the anthocyaninfound commonly in red cabbage, and titanium dioxide.

Dispersion A did not contain calcium carbonate. The formula used forthis dispersion was 97.18% sugar syrup, 1.72% anthocyanin (03815 RedCabbage Powder, Sensient Colors Inc., St. Louis, Mo.) 0.24% titaniumdioxide, 0,07% sodium carbonate and 0.79% acacia gum. The mixture wasmade by first heating the water to 60° C. and then slowly adding thesugar under high shear mixing. This solution was then allowed to cooldown to 20° C. and the rest of the components were added. This mixturewas then dispersed under a high shear mixer until the dispersion wasfully dispersed. The dispersion was then allowed to cool prior to use inpanning placebos.

Dispersion B did contain calcium carbonate. The formula used for thisdispersion was 97.00% sugar syrup, 1.72% anthocyanin (03815 Red CabbagePowder, Sensient Colors Inc., St. Louis, Mo.) 0.24% titanium dioxide,0.07% sodium carbonate, 0.18% calcium carbonate and 0.79% acacia gum.The mixture was made by first heating the water to 60° C. and thenslowly adding the sugar under high shear mixing. This solution was thenallowed to cool down to 20° C. and the rest of the components wereadded. This mixture was then dispersed under a high shear mixer untilthe dispersion was fully dispersed. The dispersion was then allowed tocool prior to use in panning placebos.

The panning process involved the slow addition of color to small,individual confectionery pieces. Placebo tablets (Time Cap Labs,Farmingdale, N.Y.) were used. Placebo tablets are uniform white tabletswhich are compressed calcium sulfate tablets, each weighing about0.25-0.75 g. A total of 500 g of placebos were used for each panningtrial. During the panning process, small aliquots of the dispersion wereapplied into the pan atop the placebos. During the panning process, thelab pan rotated (at about 20-25 rpm), which caused the placebos to moveinside the pan. The friction that occurred from the rubbing of thetumbling placebos distributed the colored syrup and dried the placebos.For each panning process, applications of the colored syrup were used at2.5 mL increments. A total of 37.5 mL (50 grams) of the respectivedispersion were added to each trial. A strip chart was used during thepanning process in which placebos were removed after each injection tomonitor the effectiveness of the coating procedure (see FIG. 2).

Once the two dispersions were panned onto placebos, the placebos weremeasured by a (Hunter Lab ColorQuest XE—Dual Beam Xenon FlashSpectrophotometer) colorimeter for L,a,b testing values. The initialreadings from the colorimeter along with pictures taken were recorded astime zero standards. The placebos were each placed into transparentlabeled jars and placed into a light box for stability testing. A BinderAPT.line™ KBF-ICH Climate Chamber with ICH Compliant Illumination lightbox was used which keeps a constant temperature of 25° C., a constanthumidity of 60% rH and a constant spectral range of 800-320 nm from tenfluorescent bulbs. The placebos were routinely pulled out of the lightbox for measurement on the colorimeter and to have pictures taken.

Results and Discussion

As shown in FIG. 3, after the two sets of panned placebos were placed inthe light box for 95 days, a visual shade difference appeared prominent.FIG. 3 demonstrates the difference between the purple shade of theplacebo panned with dispersion A and dispersion B; the placebo pannedwith dispersion B was still blue. This qualitative data providesevidence that the presence of a divalent ion prolongs shade colorretention and inhibits visual degradation in hue.

Referring to FIG. 4, a total of thirteen spectral measurements over aperiod of thirteen weeks were performed on both sets of placebos usingthe colorimeter listed above. Comparing the first and last measurementsof both sets of placebos, one can see that the presence of a divalention provides more shade range stability than without. The spectralcharts of the placebos without calcium carbonate have a much broaderrange. The next two graphs presented help to paint a picture of largerand larger variance in the placebos coated with colorant compositionhaving calcium no added (see FIG. 5), than those coated with colorantcomposition including calcium (see FIG. 6). This is quantified in thegraph shown in FIG. 7, where the shaded areas shown represent theintegrated space between the two respective curves representing thebeginning and ending values for light absorbance in the spectrumselected (430 to 530 nm; basic blue spectrum). The total differencebetween the two regions can be described as:

${{{\int\limits_{430\mspace{14mu} {nm}}^{530\mspace{14mu} {nm}}{{f( {s\; 1} )}{dx}}} - {\int\limits_{430\mspace{14mu} {nm}}^{530\mspace{14mu} {nm}}{{f( {s\; 2} )}{dx}}}} = \Delta_{reflectance}^{{without}\mspace{14mu} {calcium}}},{{{\int\limits_{430\mspace{14mu} {nm}}^{530\mspace{14mu} {nm}}{{f( {s\; 1} )}{dx}}} - {\int\limits_{430\mspace{14mu} {nm}}^{530\mspace{14mu} {nm}}{{f( {s\; 2} )}{dx}}}} = \Delta_{reflectance}^{{with}\mspace{14mu} {calcium}}},{\frac{\Delta_{reflectance}^{{without}\mspace{14mu} {calcium}}}{\Delta_{reflectance}^{{with}\mspace{14mu} {calcium}}} = 1.84},$

and is roughly equal to 1.84. This means that the area between thecurves, representing the absorbance of blue light by the placebos madewithout calcium, is about 184% of those made with calcium. Therefore,there is a greater variance in blue color shade over time for theplacebos panned without the addition of calcium carbonate.

Three specific measurements (see FIGS. 5 and 6), namely, thosedetermined on control (STD), first trial reading (S1) and the last trialreading (S2) demonstrate a difference in blue shade stability. As timeprogressed, a wider margin in spectral difference (with regard to theblue area) occurs with the placebos panned with blend A lacking calcium.In all three cases, the placebos panned with the dispersion containingcalcium carbonate were bluer than the other set of placebos.

The ΔE value for all measurements is shown in Tables 4 and 5, anddemonstrates a greater variation among those placebos that were pannedwith the dispersions not containing calcium carbonate.

TABLE 4 Colorimetry Measurement of Panned Placebos without CaCO₃ ElapsedTrial Time Hours L* a* b* ΔE Standard 0 51.72 −11.9 −15.67 0 1 15 52.9 −8.93 −15.7 3.2 2 24 56.21 −10.03 −15.04 4.9 3 39 58.29 −1.85 −11.712.64 4 48 59.86 −2.41 −12.1 13 5 64 55.3  −3.8 −13.81 9.04 6 72 56.02−4.33 −13.17 9.05 7 135 57.57 −2.48 −13.52 11.3 8 169 58.28 −2.45 −12.5111.93 9 193 57.95 −3.1 −13.44 11.01 10 528 58.83 2.21 −12.88 22.7 111052 65.35 4.06 −7.02 16.04 12 1584 59.25 2.26 −11.36 16.61 13 220463.27 2.87 −9.97 19.59

TABLE 5 Colorimetry Measurement of Panned Placebos with CaCO₃ ElapsedTrial Time Hours L* a* b* ΔE Standard 0 56.25 −13.65 −13.09 0 1 15 57.28−6.57 −9.6 7.96 2 24 57.62 −11.6 −10.89 3.31 3 39 57.92 −6.82 −10.76 7.44 48 55.34 −13.77 −11.31 2 5 64 56.97 −9.73 −10.22 4.91 6 72 60.58 −4.1−7.64 11.82 7 135 59.96 −7.45 −8.41 8.61 8 169 57.41 −8.53 −10.48 5.86 9193 59.05 −7.01 −10.98 7.5 10 528 64.08 −0.72 −7.09 16.26 11 1052 59.58−3.29 −11.02 11.07 12 1584 61.51 −2.39 −10.37 12.72 13 2204 68.46 0.58−4.74 20.53

Example 8 Effect of Divalent Cations on Light Stability of Blue ColorantCompositions Methods and Materials—Solutions

Two aqueous solutions were prepared, both containing the same colorcomponent: anthocyanins commonly found in sweet potatoes. Solution “A”was made with a blend that contained no calcium carbonate. Solution “B”was made with a blend that did contain calcium carbonate. The blend usedto make solution A was prepared with 409528 Blue Antho P-WS (SensientFood Colors Germany GmbH, Geesthacht, Germany). The blend used to makesolution B comprised the following components: 35.85% anthocyanincommonly found in meet potatoes, 53.76% tricalcium phosphate, 3.58%calcium carbonate, and 6.81% sodium carbonate. These two solutions werediluted so that a visual light spectrum could be measured on an UV/Visspectrophotometer.

Prior to the measuring of the shade stability of both solutions, astandardization of the relative color strength for both solutions wasperformed. For each blend, 400 mg of the blend was added to a 1 Lvolumetric flask and was filled with a buffer set at a pH of 3. A sampleof the solutions was then measured on a Beckman-Coulter DU640 UV/VisSpectrophotometer to determine the relative absorbance of its peak witha wavelength nearest to 520 nm. The absorbance of the peak was used todetermine the equivalent 1% ratio for this solution:

E _(a)=25×A _(520 nm)

where Ea is the equivalent 1% ratio for solution A, A_(520 nm) is theabsorbance peak nearest to 520 nm for this dilution, and 25 is thecorrection factor needed to transform the 1:2500 dilution used here tothe 1:100 (or 1%) dilution indicated.

Once both E_(a) and E_(b) were found, the two solutions' relativestrengths were standardized using the following equation:

$\frac{E_{a}}{E_{b}} = x$

where x is the correlation factor between the equivalent ratios and thecorrection factor to standardize both ratios.

Two new solutions were prepared, one of each of the blends (A, B) andwere diluted to the relative concentrations such that their equivalent1% ratio would be equal to each other. A UV/Vis spectrum was measuredfor both solutions immediately along with a photograph of the twosolutions side by side, and was recorded as time zero. Four hours later,another set of spectra and pictures were recorded, then 24 hours later,and thereafter at regular time intervals. Specific measurements recordedfor each spectrum were the time, absorption peak and the peakwavelength.

Solutions—Results

The two solutions were prepared as described above at 0.04% in pH 3buffer solution. Solution A had a peak at 529.0 nm with an absorbancevalue of 0.5508 (see FIG. 8) and solution B had a peak at 530.0 nm andan absorbance value of 0.5853 (see FIG. 9). The determined E_(a) wasfound to be 13.77 and E_(b) to be 14.6325. The correlation factor, x,was found to be 0.9411. Two solutions were made to be equal inequivalent 1% ratios. Solution A was made with blend A at aconcentration of 0.0107% (labeled as 0.011%). Solution B was made withblend B to match the 0.0106% concentration of solution A. Thisconcentration as set at 0.01%. The rest of the procedure described abovewas followed as written.

Pictures were taken of the color change over time (see FIG. 10).Referring to FIG. 10, over time, the solution with calcium carbonateretained a blue hue longer and then retained a purple hue when the othersolution became red in hue. This gives a qualitative assessment of theshade integrity that calcium carbonate provides to solution B.

Table 6 shows the change of absorbance over time and standard deviationof the change in peak wavelength was created from the UV/Visspectrophotometer readings, where A_((λmax)) is the absorbance of thehighest peak, ΔA/t (μHz) is the change in absorbance over time inmicrohertz, and σ_((Peak)) is the standard deviation of peak wavelength.

TABLE 6 Changes in Anthocyanin Colorant Composition Measurements overTime Elapsed Name Time A(λmax) ΔA/t (μHz) Peak (nm) σ(Peak) AnthocyaninWithout Ca²⁺ 0.00 0.1724 0 603 26.84337286 Anthocyanin Without Ca²⁺ 8.000.1349 1.302083333 603 Anthocyanin Without Ca²⁺ 24.00 0.0715 0.733796296600 Anthocyanin Without Ca²⁺ 48.00 0.0465 0.144675926 586 AnthocyaninWithout Ca²⁺ 72.00 0.0355 0.042438272 546 Anthocyanin Without Ca²⁺ 96.000.0506 0.04369213 549 Anthocyanin With Ca²⁺ 0.00 0.2573 0 60423.40441554 Anthocyanin With Ca²⁺ 8.00 0.1939 2.201388889 604Anthocyanin With Ca²⁺ 24.00 0.1156 0.90625 605 Anthocyanin With Ca²⁺48.00 0.092 0.136574074 604 Anthocyanin With Ca²⁺ 72.00 0.06840.091049383 561 Anthocyanin With Ca²⁺ 96.00 0.0507 0.051215278 557Table 6 shows that the absorbance values of solution B degrade at aslower rate than solution A, initially at a factor of one half the rate.The table also shows that the peak wavelength integrity holds morestrongly with solution containing calcium carbonate, than not.

When comparing the two solutions, the standard deviation in wavelengthpeak is greater for the solutions without calcium carbonate; these datasupport the visual data discussed above.

The test results presented in Examples 7 and 8 demonstrate theeffectiveness of a divalent cation in inhibiting color degradation inanthocyanins. Visual, spectral, and change in ΔE values over time.Furthermore, the results from the solution trials provide similarevidence. Visually, the anthocyanin solution with calcium carbonateretained its blue shade longer. Analytically, the calcium providedslower absorbance degradation and a smaller shift in wavelength peakover time.

Accordingly, calcium carbonate does prolong shade retention. This ismost noticeably found when viewing the two sets of placebos side byside. However, it is also supported by viewing the visual absorbance ofthe blue region of the light spectrum over time.

PROPHETIC EXAMPLES

For each of the following Examples 9-15, the listed ingredients will bemixed to form a natural blue colorant composition.

Example 9 Natural Blue Blend

Component Wt % Anthocyanin-Grape Powder 65.00 Titanium Dioxide 34.50Sodium Carbonate 00.25 Calcium Carbonate 00.25

Example 10 Natural Blue Blend

Component Wt % Anthocyanin-Red Cabbage 71.00 Tetrasodium Pyrophosphate09.00 Titanium Dioxide 18.00 Calcium Carbonate 02.00

Example 11 Natural Blue Ink

Component Wt % HPMC 06.00 Water 50.00 Isopropyl Alcohol 38.00 Red SweetPotato (anthocyanin) 04.50 Magnesium Chloride 00.25 Calcium Chloride00.25 Di-Potassium Phosphate 01.00

Example 12 Natural Blue Oil-Based Dispersion

Component Wt % Elderberry Anthocyanin 06.25 Sodium Carbonate 00.25Calcium Carbonate 00.25 Lecithin 10.00 Vegetable Oil 40.00 PropyleneGlycol 43.25

Example 13 Natural Blue Glycerine-Based Dispersion

Component Wt % Glycerine 70.00 Purple Sweet Potato (anthocyanin) 25.00Sodium Tripolyphosphate 04.00 Calcium Carbonate 01.00

Example 14 Natural Blue Sugar-Based Dispersion

Component Wt % Water 22.70 Sugar 44.43 Red Cabbage Anthooyanin 15.00Titanium Dioxide 05.25 Sodium Carbonate 01.00 Calcium Carbonate 01.50Methyl Paraben 00.10 Propyl Paraben 00.02 Sorbitol Solution 10.00

Example 15 Natural Blue Propylene Glycol Dispersion

Component Wt % Propylene Glycol 65.00 Anthocyanin-Grape Powder 25.00Monobasic Calcium Phosphate 07.00 Sodium Carbonate 03.00

Example 16 Natural Blue Colorant in a Food Intended for HumanConsumption

Component Wt % Compound coating 97 Natural Blue Oil-Based Dispersion(Example 2) 3Natural Blue Oil-Based Dispersion (Example 12) will be combined withcompound coating (available from Guittard, Chocolate, Burlingame,Calif.) to form a colored compound coating suitable for use in, withoutlimitation, confectionery.

Example 17 Natural Blue Colorant in a Food Intended for AnimalConsumption

Component Wt % Cereal grain 99-96 Natural Blue Ink (Example ) 1-4Natural Blue Ink (Example 11) will be combined with a cereal grain suchas, without limitation, corn, rice, wheat, barley, sorghum, millet,oats, rye, triticale, fonio, teff, buckwheat, and combinations thereof.

1. A composition having a blue color comprising: a buffer; ananthocyanin; and a divalent ion source.
 2. The composition of claim 1,wherein the buffer comprises at least one of tetrasodium pyrophosphate,sodium carbonate, sodium bicarbonate, and a combination thereof.
 3. Thecomposition of claim 1, wherein the composition comprises about 0.1% toabout 50% buffer by weight.
 4. The composition of claim 1, wherein theanthocyanin comprises at least one of red cabbage anthocyanin, purplesweet potato anthocyanin, red sweet potato anthocyanin, and acombination thereof.
 5. The compositions of claim 1, wherein thecomposition comprises about 2.5% to about 85% anthocyanin by weight. 6.The composition of claim 1, wherein the anthocyanin is a compound of theformula:

wherein R¹, R², and R⁵ are each independently H, OH, or OCH₃, and R³,R⁴, and R⁶ are each independently H, OH, OCH₃, a sugar residue, or anacylated sugar residue.
 7. The composition of claim 1, wherein theanthocyanin is a natural anthocyanin.
 8. The composition of claim 1,wherein the divalent ion is at least one of calcium ion, magnesium ion,and a combination thereof.
 9. The composition of claim 8, wherein thedivalent ion source comprises at least one of calcium carbonate, calciumchloride, magnesium carbonate, magnesium chloride, and a combinationthereof.
 10. The composition of claim 1, wherein the compositioncomprises from about 1% to about 50% divalent ion source by weight. 11.The composition of claim 1, wherein the composition comprises about 0.1%to about 50% buffer by weight, about 2.5% to about 85% anthocyanin byweight, and about 1% to about 50% divalent ion source by weight.
 12. Thecomposition of claim 1, wherein the composition has a pH of about 5 toabout
 10. 13. A composition having a blue color comprising: ananthocyanin; and a divalent ion source; wherein the average variation ofΔE*_(ab) of the composition is about 30% less than the average variationof ΔE*_(ab) of a control composition after exposure of the compositionand the control composition to a 400 to 765 W/m² light source for about13 weeks, wherein the control composition comprises the same componentsas the composition in the same amounts but comprises no divalent ionsource.
 14. The composition of claim 13, further comprising a buffer.15. The composition of claim 13, wherein the anthocyanin is a compoundof the formula:

wherein R¹, R², and R⁵ are each independently H, OH, or OCH₃, and R³,R⁴, and R⁶ are each independently H, OH, OCH₃, a sugar residue, or anacylated sugar residue.
 16. The composition of claim 13, wherein theanthocyanin is a natural anthocyanin.
 17. A composition having a bluecolor comprising: an anthocyanin; and a divalent ion source, wherein thecomposition exhibits a less than about 20% change in the area beneaththe reflectance colorimeter spectral curve of the composition from 430nm to 530 nm measured over a period of time, wherein the period of timeis at least about 13 weeks.
 18. The composition of claim 17, furthercomprising a buffer.
 19. The composition of claim 17, wherein the periodof time is at least about 3 months.
 20. The composition of claim 17,wherein the anthocyanin is a compound of the formula:

wherein R¹, R², and R⁵ are each independently H, OH, or OCH₃, and R³,R⁴, and R⁶ are each independently H, OH, OCH₃, a sugar residue, or anacylated sugar residue. 21-32. (canceled)